Cover of Potatoes Red Kidney Beans & Spinach Curry

Potatoes, Red Kidney Beans & Spinach Curry

Potatoes, Red Kidney Beans & Spinach Curry

(serves 4)


4 potatoes, cut into bite sized cubes

1½ cups cooked red kidney beans

1 onion, diced

2 garlic cloves, minced

1 tsp fresh ginger, grated

4 large ripe tomatoes, grated with seeds and skins

4 handfuls of spinach, shredded

1 tbsp curry powder

1 tsp coriander powder

1 tsp cumin powder

½ tsp turmeric powder

1 cup of soy milk

1 tsp garam masala

salt and pepper to taste


Cut the potatoes into bite size cubes. Place the potatoes in a pot of water. Place the water on a high heat and bring to the boil. Cook until the potatoes are tender but still firm.

While the potatoes are cooking,  finely chop one onion and slice two garlic cloves. Grate one teaspoon of fresh ginger. Grate four tomatoes. Thinly shred four handfuls of spinach. Heat a frying pan on a high heat. Add half a cup of water. Add the onion, garlic and ginger. Saute until the water has evaporated. Add the chopped tomatoes. Add one tablespoon of curry powder. Add one teaspoon each of coriander powder, cumin powder and turmeric powder. Cook for a few minutes until the tomato sauce thickens.

Add the spinach, then the potatoes. Add one and a half cups of cooked red kidney beans. Add one cup of soy milk. Stir well, cover with a lid and cook for a couple of minutes until the spinach is completely wilted. Add one teaspoon of garam masala. Season with salt and pepper to taste. Stir well and serve.

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